Premium
Partial Lipid Extraction of Egg Yolk Powder: Effects on Emulsifying Properties and Soluble Protein Fraction
Author(s) -
CHUNG SIEW LIAN,
FERRIER LES K.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04746.x
Subject(s) - hexane , yolk , solubility , extraction (chemistry) , chemistry , ethanol , chromatography , fraction (chemistry) , chloroform , ovalbumin , methanol , organic chemistry , food science , immune system , immunology , biology
Egg yolk powder was partly defatted using hexane, 95% ethanol, isopropanol, chloroform‐methanol (2:1, v:v) hexane‐isopropanol (77:23, w:w) and hexane‐ethanol (77:23, w:w). Hexane‐isopropanol was most efficient, extracting more than 50% of the lipid. Protein solubility and emulsifying activity of the extracted powder decreased after extraction. Hexane‐isopropanol reduced emulsifying activity about 14% and protein solubility to 13.8% from 15.7%. Extraction with other solvents resulted in up to 41% loss of emulsifying activity; protein solubility decreased to as low as 3%. Ovalbumin in the water‐soluble fraction of extracted egg yolk powder reduced its emulsifying effectiveness.